Time to give up the sticky generics and go for the greats: raw, varietal honeys (a.k.a. gourmet honey) from the internationally renowned beekeepers of Savannah Bee Company. Even this piece of challah knows it is more glorious with “the real deal.”

WHAT IT IS: Rare, raw honey from Georgia and other Southeastern states.

WHY IT’S DIFFERENT: These are varietal honeys that are difficult or impossible to find elsewhere, produced by dedicated beekeepers who move their hives to the most remote areas to follow the nectar.

WHY WE LOVE IT: Purity of honey flavor, and the pronouncement of varietal flavor in each particular honey. If you eat honey regularly, these honeys will make you pause. They’re like discovering new favorite wines: even if you like what you were currently drinking, you know you have found something better.

PURCHASE AT: SavannahBee.com.

Savannah Bee Company Honeys: Queen Bee

Page 4: Serving Honey

This is Page 4 of a five-page article. Click on the black links below to visit other pages.

Honey Serving Tips

There are so many great honeys out there that pursuing great honey becomes as much of a culinary sport as tracking down the best olive oils, vinegars or other wonderful ingredients. Honey is a condiment as well. So the flavors an interesting set of honeys brings to your table are exponential...and from a palate point of view, explosive. While Savannah Bee Company offers a few varietals, other artisan beekeepers all over the United States pursue their own local blossoms, creating wonderful products. The National Honey Board’s Honey Locator service can link you up to beekeepers who sell particular varietals. Then, use them:

At breakfast, not just on toast, scones and muffins but on cold and hot cereal, pancakes and waffles

With dairy: a mix-in to yogurt, a drizzle over cheese, on ice cream and in ice cream (look for honey ice cream recipes online)

As a bread-dipper: challah and honey are one of the food world’s great pairings, and a sweet bread (e.g. raisin), semolina or nut bread cut into chunks or strips makes a tasty snack or a lighter dessert with coffee

To sweeten vinaigrettes, soups, stocks, salsas, barbecue sauces

With fruit salad, pears or apples (apples dipped in honey is a traditional Jewish New Year’s treat—but so good it should be enjoyed by everyone, regularly) Photo at right by Melody Lan

When serving or cooking with honey, remember to match your varietal to your dish.

Lighter-flavor honeys (acacia, blackberry, clover and orange blossom, e.g.) are more general-purpose and can be used for baking, sweetening, desserts and candy.

Medium-intensity honeys (blueberry, eucalyptus, lavender, sage, sourwood, thyme and tupelo, e.g.) with a pronounced varietal character will show through in seasoning. Use them in ice cream, marinades, sauces and salad dressings.

Stronger honeys (avocado, basswood, chestnut, buckwheat and leatherwood, e.g.) should be used for savory dishes or baked goods with a stronger flavor. Marinades and sauces for red meats, stronger varieties of cheese, breads, richer muffins and cookies with darker flours and brown sugar cry out to be paired with these honeys. Pairing honeys with cheeses is an art unto itself: some people insist on chestnut honeys with blues and parmesan; wildflower is often recommended with blues; buckwheat and Manchego are a match; and tupelo with cheddar, previously noted, is a hit with many.

Do you have friends who would enjoy THE NIBBLE?Click hereto send them an invitation to sign up for their own copy.

ABOUT THE NIBBLE. THE NIBBLE™, Great Finds For Foodies™, is an online magazine about specialty foods and the gourmet life. It is the only consumer publication and website that focuses on reviewing the best specialty foods and beverages, in every category. The magazine also covers tabletop items, gourmet housewares, and other areas of interest to people who love fine food.